A risk assessment published by the European Food Safety Authority (EFSA) has found that the use of insects as a source of protein in human and animal food depends heavily on how the insects were reared and processed.
As interest continues to grow regarding the potential benefits of using insects in food, the EFSA put together a working group that was tasked with analyzing the potential risks associated with the production, processing and consumption of bugs as an alternative protein source. The group looked at farmed insects used in food and feed, considering potential biological, chemical and environmental hazards as well as allergenicity.